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“KAGAYAKI Basic Series” knife is made with V-Gold No.1 stainless steel, heat-treated to HRc. 60. This beautiful sparkling blade is meticulously hand finished and their smooth pakkawood handles will fit your hand comfortably. We think that in terms of quality control and cutting performance this knife is a work of art, it will bring joy …
“Stylish” and “Practical” were the design concepts behind these sensational new Kanetsugu Hyrbrid Wa Bocho knives. Each blade is a solid piece of rust-resistant High Carbon Molybdenum Vanadium Stainless Steel (HRc. 57) and their stylish handles use modern materials and technology to ensure that they provide a secure and comfortable grip, are easy to maintain …
This exceptional Honyaki (“True Quenching”) knife is handcrafted from solid piece of Hitachi Shiro-ko #2 (White Steel No.2) by a select group of Masamoto’s finest Master craftsmen. Each knife is hand sharpened and finished entirely by hand and will surely enhance you joy of cooking. To ensure the best possible cutting performance and blade hardness …
For the discriminating professional Chef, Masamoto’s Master craftsmen proudly present these exceptional HA Series Honyaki Ao-Ko (Blue Steel No.2) knife. Masamoto HA Series knife is perfectly mirror polished, finished and sharpened entirely by hand and will surely enhance you joy of cooking. To ensure the best possible cutting performance and blade hardness (HRc. 64-65), Masamoto …
The Masamoto KK Series is Masamoto’s most affordable range of hand-made Japanese traditional-style Kasumi knives, however, they maintain the high standards of craftsmanship, product quality and cutting performance that Masamoto are famous for. Masamoto KK Series Knife uses a blade core of Hitachi White Steel No.2 (Shiro-ko #2; HRc. 62-63), which is forge-welded with soft …
The KI Series is Masamoto’s range of high-grade Shiro-ko #1 (White Steel No.1) Hon Kasumi Japanese traditional-style knife. When compared with the Kasumi knife-making process, the production of Hon Kasumi knife requires several extra steps be carried out during the forging, quenching, sharpening and finishing stages of production and requires a higher level of craftsmanship. …
KH Series knives feature a special hand-forged Damascus blade, which is produced by forge-welding eight layers of Hitachi Ao-Ko #2 (Blue Steel No.2; HRc. 62- 63) together with several more layers of soft iron. Masamoto’s artisans use all of their passion, energy and blade smithing expertise to produce these especially beautiful, strongly patterned Damascus blades. …
The KA Series is Masamoto’s range of high-grade Ao-ko #2 (Blue Steel No.2) Hon Kasumi Japanese traditional-style knives. When compared with the Kasumi knife-making process, the production of Hon Kasumi knives requires several extra steps be carried out during the forging, quenching, sharpening and finishing stages of production and requires a higher level of craftsmanship. …
The Masamoto VG Series Japanese traditional-style Yanagiba knife is the highest grade Yanagiba that Masamoto produces in stainless steel. VG-10 High Carbon Stainless Steel Cutting Edge Core welded forged with soft stainless steel, Hon Kasumi finished blade (HRC61) provides similar cutting performance to Masamoto’s Japanese traditional-style knives made from high carbon steel, however, VG-10 is …
The KS Series is Masamoto’s range of high-grade Shiro-ko #2 (White Steel No.2) Hon Kasumi Japanese traditional-style knife. When compared with the Kasumi knife-making process, the production of Hon Kasumi knife requires several extra steps be carried out during the forging, quenching, sharpening and finishing stages of production and requires a higher level of craftsmanship. …
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